With the approach of the festive season, I'm literally tickled pink to share this recipe for creamy coconut ice with you — mainly because it's the best, creamiest coconut ice I have ever tasted and I know that once you've tried it you and your taste buds will love it too!
Now having said that, I must tell you that for the first forty something years of my life I disliked coconut ice. It was simply too sickly sweet, even for my sweet tooth, and all of the types I had sampled at fetes and birthday parties over the years had little or no texture — to me they were insignificant crumbly lumps of pink sugary stuff.
And then in the late 90s I had the pleasure of tasting these creamy little morsels made by a colleague (one of the former co-owners of my cooking school). Unlike other recipes made with icing sugar combined with copha, or egg white, or condensed milk, this version is made using cream cheese, and it's quick and simple to prepare. As good as it is, however, this coconut ice is nonetheless quite sweet (and rich), so my recommendation is that it's probably best reserved as a once-a year-treat. In the pink...
I have a bit of a 'thing' for pink. Not frilly OTT pink, as in Barbara Cartland, but I do happen to own a small, but delightful, collection of pink cardigans, t-shirts, jumpers, aprons, scarves and earrings in various shades of 'pretty'. Being my quirky self, on occasion I've been known to wear something pink every day of the week — as a bit of a challenge, you understand. And I've hosted a few 'In the Pink' morning teas where the theme was, well, pink, and everyone (yes, menfolk too) had to wear something pink. It's all lighthearted fun and, let's face it, pink is recognised as the colour of happiness and joy, so why not!?
The recipe...
CREAMY COCONUT ICE
125g cream cheese, softened 1/4-1/3 cup milk* 31/2 cups pure icing sugar (confectioner's sugar), sifted 21/2 cups desiccated coconut 1/2 teaspoon good quality vanilla bean paste a few drops (natural) pink food colouring Grease a 9"x5" (23x14cm) loaf pan and line the base and sides with baking paper. Combine the soft cream cheese together with the icing sugar, milk and vanilla bean paste in a saucepan and whisk until smooth. Cook over a low heat for two or three minutes, stirring constantly with a wooden spoon. Add the desiccated coconut and cook for two or three minutes more, stirring constantly. Transfer the mixture to a Pyrex bowl and beat it as it cools (I used a wooden spoon to do this). Now, divide the mixture, spooning half into a second Pyrex bowl. Add a few tiny drops of the pink colouring to one of the bowls and blend well. Spread the white mixture evenly into the bottom of the loaf pan, pressing it down gently with a wide spatula. Then spread the pink mixture evenly over the top, pressing it down also. Cover with a strip of baking paper and refrigerate until set. When you are ready to slice the coconut ice, lift it with the baking paper intact carefully from the loaf pan and place onto a cutting board. Then, using a sharp knife dipped into boiling water (and wiped dry), cut into neat, even shaped squares. Wrap in cellophane and tie with pretty ribbon or string. Store in the refrigerator, bearing in mind that there is cream cheese in the mixture. *The original recipe suggested 1/2 cup of milk, but when I tested the recipe twice with that quantity the mixture didn't set. Use your judgement here less is more, so start with 1/4 cup and add a little extra if you feel the mixture is too dry. The process in pictures...Bite me...Pretty in pink...You might also enjoy...
Please stay tuned, dear readers, as in coming weeks I have some superb new festive recipes coming to Good Things, I will also present another giveaway, AND welcome a lovely guest blogger all the way from Goa, who has kindly stepped in to ensure that I take a break to help in my ongoing R&R. In the meantime, happy cooking my friends.
Note: My recipe has been adapted from Elizabeth's Creamy Coconut Ice, with thanks to Cooking Coordinates for sharing the original.
Tell me, do you like pink? And what edible gifts will you be making this festive season?
49 Comments
Lizzy
18/11/2013 05:29:15 pm
Thanks Krista, you are in for a pleasant surprise, I hope... but it is just a once in a while sweet treat : )
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19/11/2013 07:17:27 pm
What a great idea Lizzy. they must be delicious, not so sweet and plastic. thanks
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Lizzy
19/11/2013 07:28:37 pm
Many thanks! : ) 18/11/2013 05:30:37 pm
That's some classy coconut ice Liz. It's not every day you see specks of vanilla in what is typically lolly stall fare
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Lizzy
18/11/2013 05:33:26 pm
Thanks so much, Fiona, that is a very kind comment. Love ya!
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18/11/2013 05:38:25 pm
This looks tasty and so pretty Lizzy! I have not eaten coconut ice in years. As you said...I remember it from birthday parties and school fetes too. I am sure your recipe is delicious, I might have to give it a try :)
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Lizzy
18/11/2013 05:40:38 pm
Thank you kindly, Jane... I haven't eaten it for years either, until at the weekend... it really is quite something... I hope you like it : )
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18/11/2013 05:49:54 pm
Just gorgeous! Coconut Ice always reminds me of school fete's and takes me back to my childhood! Your version looks fabulous Lizzy xx
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Lizzy
18/11/2013 06:23:09 pm
Thanks Lisa... yes, fetes, carnivals, parties... this is a lovely recipe, I hope you will try it xo
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Lizzy
18/11/2013 10:04:22 pm
Awesome, Manuela, a recipe you don't know! Nice one. Thank you for bookmarking.
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19/11/2013 01:36:26 am
I could never pass up anything that is even remotely related to coconut. Swoon!
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Lizzy
19/11/2013 06:18:04 pm
LOL, thank you, Kiran : )
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Nel
19/11/2013 07:10:10 am
so excited for this recipe! Took me a while to figure out that you were refering to something more akin to fudge, than ice. Too funny! Thank you!
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Lizzy
19/11/2013 06:18:36 pm
Ha, Nel, thank you…. I hope you will be giving it a try, do let me know how you go, and thanks for stopping by xo
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Lizzy
19/11/2013 06:19:34 pm
LOL, Peter, well, I do have some class, you know. : ) I don't want my readers to think of me with gaudy pink hair and twin sets. Yes, primary school was ages ago for me too… sigh.
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19/11/2013 08:41:47 am
wow, coconut ice takes me back to my childhood - school and church fetes, toffees set with 100s and 1000s, maybe even toffee apples. fairy cakes, small and delicate. yes, it was incredibly sweet and sometimes dry and crumbly, but as a kid it was a rare sugary treat so it was enjoyed even if it set your teeth on edge!
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Lizzy
19/11/2013 06:20:43 pm
Ah, I see a kindred spirit in pink and woman after my own heart. You have evoked some memories for me too of toffees with 100s and 1000s and toffee apples too. Thanks for stopping by xo
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19/11/2013 10:07:04 am
I had never heard of coconut ice until I made them for the sweet swap last year. You're right - they are full of sweetness but I'd make them again!
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Lizzy
19/11/2013 06:21:04 pm
Ah yes, now I remember, you made the watermelon one? How fun!
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19/11/2013 10:17:30 am
What an intriguing recipe! Yes coconut ice is so sweet-one cube and I'm done usually but I'm so curious to see how this compares to a regular recipe.
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Lizzy
19/11/2013 06:22:18 pm
Well, this recipe came from an old lady, who spent much of her latter years in the country… she made it and we sold it for many years in the school, so I guess you could say that this is actually a regular recipe, but one of the better ones! : )
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Lizzy
19/11/2013 06:23:07 pm
Thanks Amanda… I have been longing to a) make this for years…. and b) blog my take on the recipe… it's a cracker… I do hope it lives up to your sweet expectations! : )
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19/11/2013 01:39:25 pm
I love coconut, but have never had it in an ice. Gotta try this - it sounds wonderful. And you did a great job squeezing as much pink into this post as you could!
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Lizzy
19/11/2013 06:23:50 pm
Thank you, John… it's not technically an 'ice' rather like a fudge or sweetie. Glad you liked the pink, well I hope you did : )
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Lizzy
19/11/2013 06:24:28 pm
Pretty in pink, Jamie… I can see a little group of girls on that verandah chatting and laughing and eating this… yes, yes, yes! : )
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19/11/2013 08:01:04 pm
My mom and aunt would be fighting over who get to eat the last piece of coconut ice.
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Lizzy
20/11/2013 06:54:20 am
Mandy, too funny : )
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20/11/2013 04:13:02 am
These are really beautiful and quite unusual for these parts. I love their delicate colour too.
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Lizzy
20/11/2013 06:54:48 am
Eva, thank you.
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Lizzy, I used to have a picturesque Canadian coconut bar on my blog. It was called Pink Sin. I love coconut but it was too much of a good thing for me. Eventually I took it off the blog, because if I won't make it again why would I endorse it to someone else. This might be the one I was after I think I will try your coconut ice.
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Lizzy
20/11/2013 06:55:57 am
Dear Zsuzsa, you are like me, I won't run a recipe I don't endorse either. I hope you try this, but be aware it is quite sweet and rich… our Hungarian palates are used to far more subtle sweet treats.
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Lizzy
20/11/2013 06:56:32 am
Azita, thank you kindly. Not as exotic as some of your beautiful Persian goodies, but quite pretty, no?
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Fiona Wholohan
20/11/2013 08:48:03 am
I'm like you, never much of a fan of coconut ice, but will make this with my daughter Julia. I'm trying out little fruit mince meringues this morning from November 2013 Cuisine magazine. Cheers
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Lizzy
20/11/2013 04:02:46 pm
Dear Fiona, thank you for stopping by! Like minded souls, then, when it comes to coconut ice, eh? Little fruit meringues sound exquisite, happy baking!
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Fiona Wholohan
24/11/2013 12:57:48 pm
Hi Lizzy,
Lizzy
20/11/2013 04:03:15 pm
Hi Liz, I hope you do try it... it is the best recipe I've seen or tasted! Thanks for stopping by xo
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20/11/2013 12:53:31 pm
Such a gorgeous recipe. Pinned it and am totally making it. Love coconut!
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Lizzy
20/11/2013 04:03:46 pm
Dear Sunithi, thank you very much... so kind of you. Thanks for visiting xo
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22/11/2013 02:38:25 pm
What rich little bites, these would make a lovely gift!
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Lizzy
24/11/2013 08:25:36 am
They do, Laura… just bite sized pieces in pretty cellophane.
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Lizzy
24/11/2013 01:17:03 pm
Fiona W, I am delighted that you made it! This coconut ice keeps very well in the fridge for several days : )
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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